D is for Devilled Eggs

by Stefania Butler (Subscribe to Stefania Butler's posts)
Posted Jan 18th 2006 7:01AM
Filed under: Hors D'oeuvres, Snacks, Raves & Reviews, Eggs, Brought to you by the letter D

Print Email More

I love devilled eggs. They are like perfect bites of protein goodness. I'm so obsessed with devilled eggs that my friend even gave me a carnival glass egg tray for a birthday one year. (Carnival glass is another obsession.)

A friend of mine embellishes her eggs with chopped shrimp or smoked salmon and dill, a habit she learned while living in Denmark. They are delicious that way, but sometimes I just want the classic, simple treatment. I add mayonnaise and Coleman's English Mustard to my mashed hard-boiled egg yolks, and sometimes a splash of vinegar for kicks. Then I pipe or spoon them into the egg white "shells." I love them sprinkled with cayenne (for zip) or paprika, old school-style. How do you make your devilled eggs? Got any secrets to share?

Tags: carnival glass, CarnivalGlass, devilled eggs, DevilledEggs, stuffed eggs, StuffedEggs

Comments [5]

Permalink

Print Email Twitter Facebook Digg AIM Share

Reader Comments (Page 1 of 1)

2-12-2006 @ 6:30PM

Gladys said...

Here's a recipe for those whole like variations of Devilled eggs, I call this one Devilled Eggs Latin style. Enjoy!

In the mashed yolks, I had chopped roasted red peppers and chopped pitted spanish olives, a bit of mayo and mustard... Pepper and salt to taste and there you have it. Ohm Yeah!! Garnish with chopped cinlantro and you have a big party in your mouth. The flavors are incredible...try it!

1-18-2006 @ 9:03AM

Glenda said...

I make mine with colemans mustard mayo, ketchup and a small bit of relish. And pipe them into the egg whites and use cayenne sprinkled over the top

1-18-2006 @ 9:52AM

joyce said...

pieces of bacon and pieces of dill pickle and mustard and miricle whip is what dose it for my deviled eggs!

1-18-2006 @ 10:02AM

Patricia Smith said...

I make my Deviled Eggs the way my grandmother and mother did.
to the mashed yolks, I add Kraft Real Mayonnaise, French's Yellow Mustard, 1 tsp salt, 3 tsp sugar. Then with an ice tea spoon, spoon the mixture into the eggwhite shells. Sometimes topped with an olive slice, then dusted with Paprika.

1-18-2006 @ 1:56PM

jpan said...

I like to add a little bit of horseradish.

#	Blogger	Posts	Cmts
1	Slashfood Editor	80	0
2	Alexa Weibel	54	2
3	Sarah LeTrent	34	0
4	Hanna Raskin	31	0
5	Emily Farris	19	0
6	Jennifer Lawinski	16	0
7	Sara Bonisteel	14	0
8	Michael Thomas Hastings	10	0
9	David Koeppel	8	0
10	Jennifer Iserloh	8	0
11	Jose Ralat Maldonado	7	1
12	LeNell Smothers	5	0
13	Sarah Christine	5	0
14	Mike Pomranz	5	1
15	Kristine Hansen	5	0
16	Joshua M. Bernstein	5	2
17	Monika Bartyzel	4	0
18	Erin Meister	4	0
19	John Devore	4	0
20	Max Shrem	4	0

Blogger

Posts

Cmts

Michael Thomas Hastings

The Tote Package: A Great-Looking Diaper Bag Olivia Newton-John Answers Your Questions Who Looks Like Charlie Brown?	Thanksgiving Leftovers: Healthy Post-Holiday Recipes Thanksgiving: The Year's Worst Diet-Buster? Denise Austin 3-Week Boot Camp: DVD Review
Patrick Dempsey 2 Fragrance Giveaway J. Crew Holiday Catalog - Jenna Lyons Gives StyleList a Sneak Peek A Holiday Gift Guide with Style - Design Guru Edition	Mysteries of "National Dog Show 2009," "Alton Brown Turkey," and "Ziggy Marley" Solved Lindsay Lohan to Stay on at Ungaro Paula Abdul Gets Her Pooches Painted
Store Your Paperwork On a Fabric Shelf? One $28 Frame, 5 Ways The First White House State Dinner Serves Up Modern Design	Florida Pig and Family May Be Pardoned Shelter Takes Pains to Unthaw Frozen Kitty PETA Thinks Next Uga Should Be a Robotic Dog